Greek Chicken Feta Stuffed Pitas (Print version)

Lemon chicken with feta and couscous salad in warm pitas with tzatziki sauce

# What You Need:

→ Greek Lemon Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Pearl Couscous Salad

09 - 1 cup pearl couscous
10 - 2 cups water or chicken broth
11 - ½ cup cherry tomatoes, halved
12 - ¼ cup cucumber, diced
13 - ¼ cup red onion, finely chopped
14 - ¼ cup Kalamata olives, sliced
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons extra virgin olive oil
17 - 1 tablespoon red wine vinegar
18 - Salt and pepper to taste

→ Assembly

19 - 4 large pita breads, halved
20 - 3.5 oz feta cheese, crumbled
21 - 1 cup tzatziki sauce
22 - Lettuce leaves, optional

# Directions:

01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
02 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat, cover, and simmer for 8-10 minutes until tender. Drain and transfer to a large bowl to cool slightly.
03 - Add cherry tomatoes, cucumber, red onion, olives, and parsley to the cooled couscous. Drizzle with extra virgin olive oil and red wine vinegar. Season with salt and pepper, and toss gently to combine.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5-6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
05 - Warm pita breads in a dry skillet or oven for a few minutes until soft and pliable.
06 - Gently open each pita half. Layer with lettuce if desired, couscous salad, sliced chicken, crumbled feta cheese, and a generous spoonful of tzatziki sauce.
07 - Serve immediately while pita breads are still warm.

# Expert Advice:

01 -
  • The chicken comes out tender and packed with flavor without requiring any special equipment or skills.
  • Everything can be prepped ahead and assembled in minutes, making it perfect for when you want homemade food without the stress.
  • It tastes like restaurant-quality Mediterranean eating, but costs a fraction of the price.
02 -
  • Don't let the chicken marinate more than two or three hours or the acid in the lemon will start to break down the meat and make it mushy instead of tender.
  • Warm the pitas right before serving or they'll cool down and become stiff—cold pitas are genuinely disappointing when you're expecting something comforting.
  • If your couscous comes out too wet and mushy, you used too much liquid or cooked it too long; next time use slightly less water and watch the clock carefully.
03 -
  • Pat your chicken dry before marinating so the surface can brown properly instead of steaming in its own moisture.
  • Taste your couscous salad before assembling and adjust the vinegar or salt—a little extra brightness makes the whole dish sing differently.
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